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Frozen oolong

A technology of oolong tea and drying green, which is applied in tea treatment before extraction, etc. It can solve the problems of brewing with stalks, adding oolong tea, and difficult preservation, and achieves the effect of mellow taste, increased aroma, and rich aroma

Inactive Publication Date: 2017-02-22
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of frozen oolong tea, which can be circulated and tasted in a dry state, which solves the shortcomings of traditional iced fresh tea, such as circulation in a wet state, difficult preservation and brewing with stems, and retains most of the low-boiling tea in oolong tea. Aroma substances, which significantly increase the aroma of oolong tea

Method used

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Examples

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Effect test

Embodiment 1

[0033] A kind of frozen oolong tea, its preparation method comprises the following steps:

[0034] 1) Raw material picking: choose fresh leaves of 'Golden Guanyin' planted at an altitude of 600-800m and open in the middle (standing buds are formed at the top, and the area of ​​the top leaf is 1 / 3-1 / 2 of the second leaf) as raw materials. Picking from 11:00 noon to 3:00 pm on sunny days;

[0035] 2) Green drying: at 4-5 pm on a sunny day, evenly spread the picked fresh leaves on the drying cloth with a thickness of 5cm, and dry them for 20 minutes, so that the water loss rate of the fresh leaves is 8%;

[0036] 3) One-time drying: turn the sun-dried green leaves and put them in a withering room or an air-conditioned room at 23°C for the first drying (no need to put on a sieve rack), and the drying time is 1 hour;

[0037] 4) One-time green shaking: Add air-dried green leaves according to 60% of the volume of the green shaking bucket for the first shaking. The rotation speed of...

Embodiment 2

[0051] A kind of frozen oolong tea, its preparation method comprises the following steps:

[0052] 1) Raw material picking: choose fresh leaves of 'Golden Guanyin' planted at an altitude of 600-800m and open in the middle (standing buds are formed at the top, and the area of ​​the top leaf is 1 / 3-1 / 2 of the second leaf) as raw materials. Picking from 11:00 noon to 3:00 pm on sunny days;

[0053]2) Green drying: at 4-5 pm on a sunny day, evenly spread the picked fresh leaves on the green drying cloth with a thickness of 8cm, and dry them in the sun for 20 minutes, so that the water loss rate of the fresh leaves is 6%;

[0054] 3) One-time drying: turn the sun-dried green leaves and put them in a withering room or an air-conditioned room at 25°C for the first drying (without a sieve rack), and the drying time is 1 hour;

[0055] 4) One-time green shaking: Add air-dried green leaves according to 60% of the volume of the green shaking bucket for the first shaking. The rotation sp...

Embodiment 3

[0069] A kind of frozen oolong tea, its preparation method comprises the following steps:

[0070] 1) Raw material picking: choose fresh leaves of 'Golden Guanyin' planted at an altitude of 600-800m and open in the middle (standing buds are formed at the top, and the area of ​​the top leaf is 1 / 3-1 / 2 of the second leaf) as raw materials. Picking from 11:00 noon to 3:00 pm on sunny days;

[0071] 2) Green drying: at 4-5 pm on a sunny day, evenly spread the picked fresh leaves on the drying cloth with a thickness of 6cm, and dry them for 20 minutes, so that the water loss rate of the fresh leaves is 7%;

[0072] 3) One-time drying: turn the sun-dried green leaves and put them in a withering room or an air-conditioned room at 24°C for the first drying (no need to put on a sieve rack), and the drying time is 1 hour;

[0073] 4) One-time green shaking: Add air-dried green leaves according to 60% of the volume of the green shaking bucket for the first shaking. The rotation speed of...

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Abstract

The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a frozen oolong tea. Background technique [0002] Oolong tea, also known as green tea, belongs to semi-fermented tea. It is one of the six major teas in China and a special tea in China. It is mainly produced in Guangdong, Fujian and Taiwan. Among them, the output of Fujian accounts for about 75% of the total output of oolong tea. . And it is increasing year by year. Oolong tea is famous all over the world for its natural floral and fruity aroma and unique flavor. Its high content of essential oil and pure taste have attracted widespread attention from experts at home and abroad. In the molding stage of the oolong tea processing process, the present invention adopts the freeze-drying technology to preserve the aroma components with low boiling points in the tea leaves, thereby significantly improving the aroma of the oolong tea and retaining the original hea...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林郑和钟秋生张辉阮其春
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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